spare ribs 321 question

[jfish63]

When I foil the ribs can I place them in a foil pan and cover or do I need to wrap individually. I am doing 5 racks

[HFD26]

Yes you can. Put about a cup or two of liquid like apple juice in the pan.

[DaHorns]

I wrap mine individually, this causes them to "baste" in their own juices. After 2 hours in foil, thats when I start the glaze. Hope that helps....

[Pork-Q-Pine]

I wrap individually as I think there is too much air space in a pan.

[Woodman]

When I do BB's, I do three per foil pack. WM

[BigBoy'Q]

wrap them bad boys individually I think it makes'em hold their own juices in.. Also aids in the making of good soup bones for the kids :D

[texanx5]

I've been doing mine like that individual and glazing after the two but they seem to be almost falling apart never seem to leave them an extra hour more like 3-2-(1/2) but thinking I need to cut another hour or half off possibly from the first time? anyone else finding the actual 3-2-1 too long.

[ezgoin]

I've been doing mine like that individual and glazing after the two but they seem to be almost falling apart never seem to leave them an extra hour more like 3-2-(1/2) but thinking I need to cut another hour or half off possibly from the first time? anyone else finding the actual 3-2-1 too long.

I don't foil at all, but if I did and wanted to cut time, because they were getting too done, I would do it in the foil stage when you're actually steaming the ribs.

[Stace]

I totally agree Texanx5, I have yet to make it to the six hr mark. Usually 5 max and I am very happy with the end product.

[Woodman]

I've been doing mine like that individual and glazing after the two but they seem to be almost falling apart never seem to leave them an extra hour more like 3-2-(1/2) but thinking I need to cut another hour or half off possibly from the first time? anyone else finding the actual 3-2-1 too long.


For comps, yes it is too long. For "eating", I have never served ribs to anyone who said they were "too done!" You just need to be careful when you handle them.

[jfish63]

That was my first time with 321 and I will shorten the time in foil next time. They were good but I think less done would have better.

[Zeeman]

I check mine at around the 1 hour mark while in foil for desired texture. Sometimes temp may go above 210-220 and that will cook them faster ya know. Smaller spares (3 - 3.5) will cook faster also once foiled.
z

[TexLaw]

When I do foil ribs, one hour in the foil is plenty. Any more than that, and they start getting mushy.


TL

[Thom Emery]

We have when cooking larger numbers used full pans to hold the Spares for an hour covered Steam em in Apple Juice
Then lay em out and start building the sauce layers

[nodnal]

I did some the other weekend that turned out perfect. Still was able to cut them and hold them w/o the meat falling completely off the bone. I smoked my spares at 225 for 3 1/2 almost 4 hours. I wrapped the slabs individually, then put them back on for hour and a half. Then unwrapped them put them back on the pit with a finishing sauce/glaze. Turned out very good.